Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.

Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle.

Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.

Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough.

Line a 1.5-litre loaf tin with greaseproof paper.

Pour into the prepared tin and smooth out nice and evenly on top.

Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.

To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean.

Transfer to a wire rack to cool for at least 20 minutes before eating, then serve

Notes

**ADDITIONAL INFORMATION**

The mixture may appear very wet, but this is normal do not be alarmed.

Combine oyster sauce, sherry, soy sauce, sugar and sesame oil in a small bowl. Heat a wok over high heat. Add 1 teaspoon of olive oil and heat until smoking. Add half the chicken. Stir-fry for 2 minutes or until golden. Transfer to a plate. Repeat with 1 teaspoon of the remaining olive oil and remaining chicken.

Heat remaining olive oil in the wok. Add the celery and garlic. Stir-fry for 1 minute or until soft. Add the chicken and sherry mixture. Toss to coat. Stir in half the shallot. Season with white pepper.

Divide rice and stir-fry among serving bowls. Top with remaining shallot to serve.

Heat oil in a large saucepan over high heat. Add chicken. Cook, stirring, for 4 to 5 minutes or until browned. Add onion. Cook, stirring, for 2 minutes or until onion has softened. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Add coconut milk, stock, fish sauce and lime juice. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened slightly. Add beans and zucchini. Cook for 5 minutes or until chicken and vegetables are tender.